Delicious, chewy, oaty flapjacks studded with juicy dried fruits and richly flavoured with syrup and coconut. Dairy free, parve, vegan, and utterly yummy!
It’s been a while since Rakusen’s discontinued their fruit flapjacks, but I still miss them.
Unfortunately, while some people loved them, they apparently didn’t sell as well as chocolate digestives and oaty biscuits. So I was left with only one course of action. To get into the kitchen and make fruit flapjacks myself.
Desperate times call for desperate measures…
I analysed the ingredients of the Rakusen’s flapjacks, and compared dozens of flapjack recipes. to work out how to replicate the Rakusen’s ones as closely as possible. I used the nutritional information on the packet to gauge how much fat/sugar/fruit/etc to include. And eventually, having done my research, I put on my apron and got busy.
My preparations paid off. These lovely homemade fruit flapjacks are moist, chewy and dense, studded with delicious dried fruits. They have a wonderful rich sweet flavour from the syrup and coconut – I’m not sure I would have noticed the coconut in the originals if I hadn’t read the ingredients list, but the subtle flavour definitely helps to make these super-yummy. Thanks for the inspiration Rakusen’s!
And now the good news!
My copycat fruit flapjacks were a hit all round, and even got the seal of approval from my daughter Kipper – as you can see in the photo! They are perfect lunchbox treats, after-school snacks, or mid-morning energy boosters. Or just a delicious mouthful with a cuppa whenever you need one.
They are also, pleasingly, super-easy to make. Just melt, stir, and bake! So, until someone starts a successful bring back the Rakusen’s fruit flapjack petition, I think I’ll be making these quite regularly.
I cut my flapjacks into 9 fingers, but you could probably get a few more or less depending on how you cut them.
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- 75 g margarine or butter (1/3 cup)
- 75 g soft brown sugar (1/3 cup + 1 tbsp)
- 1 tbsp golden syrup
- 125 g porridge oats (1 1/3 cups)
- 35 g plain flour (1/4 cup + 1 tbsp)
- 50 g raisins or sultanas, or a mixture (1/4 cup)
- 25 g desiccated coconut (1/3 cup)
- Preheat the oven to 180C (350F). Line a loaf tin with baking parchment.
- In a medium saucepan, melt the margarine, brown sugar and syrup together over a moderate heat.
- Remove the pan from the heat and add the oats, flour, dried fruit and coconut, and mix thoroughly to combine.
- Turn the mixture into the prepared loaf tin and press down well. Bake at 180C (350F) for around 20 minutes until just golden on top.
- Remove from the tin, score into fingers, and cool on a wire rack.
- Eat and enjoy!
If you enjoyed these I’m sure you’ll also love my coconut cranberry oatmeal cookies, these easy double chocolate muesli cookies, this super-fruity chocolate tiffin, or these delicious squidgy date and coconut flapjacks – made with date syrup.